Fricasseed Pig's Trotters or Pettitoes


4-6 helpings
4 pig's trotters or 8 pettitoes (see Note)
100 g pig'sliver
100 g pig's heart (1 small or 1/2 large heart)
white stock to cover
1/2 small onion (25 g approx)
1 blade of mace
6 white peppercorns
salt and pepper
a thin strip of lemon rind
2 tbsp (25 g) butter or margarine
1 tbls flour
1 tbls single cream or milk


1. Wash the trotters or pettitoes thoroughly in salted water.

2. Remove the skin and tubes from the liver and prepare the heart (pi47).

3. Put the trotters or pettitoes, liver and heart in a large pan and cover with stock.

4. Skin the onion and add it with the mace, peppercorns, salt and pepper to taste, and lemon rind.

5. Heat to boiling point, cover the pan with a tight fitting lid, reduce the heat, and simmer for 1 hour.

6. Remove the liver and heart, chop them finely, and put to one side.

7. Allow the trotters or pettitoes to continue cooking for another 1 -2 hours until the meat can be easily removed from the bones.

8. (Pettitoes may take less time to cook than trotters.)

9. Lift out the trotters or pettitoes, split them open, remove the bones and cut the meat into neat pieces.

10. Put to one side with the liver and heart. Strain the stock and measure 250 ml.

11. Melt the butter or margarine in a saucepan. Stir in the flour and cook for 2-3 minutes.

12. Gradually add the 250 ml stock, stir until boiling, and cook for 2-3 minutes. Season to taste.

13. Add the meat. Heat through and stir in the cream or milk.

14. Turn at once into a warmed dish and serve very hot.

Note Pig's trotters are the feet and leg up to the knuckle of a pig.

Pettitoes are the same as trotters but taken from a suckling pig and, therefore, smaller.

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